Restaurant and bar menu
Tarken Lunch;
Features a Light Menu and Daily Blackboard Specials with two courses from £9.99
*****
Sample Evening Tarken Menu
Starter
Bowl of today's fresh Soup
crusty bread - 3.95
Chicken Liver Parfait
pickled courgette, oatcakes - 4.95
Smoked Shetland Salmon
marinated beetroot, horseradish cream - 5.95
Parma Ham with Roasted Figs
mixed leaves, balsamic dressing - 5.75
Whitebait
brown bread, lemon mayonnaise - 5.50
Goat's Cheese and Pesto Bruschetta
red pepper coulis - £5.75
****
Starter or Mains
Dived Scrabster Sea Scallops
basil & saffron veloute. Starter - 6.95 / Main - 12.50
Haggis, Neeps & Tatties
whisky cream 5.25 / £9.50
Smoked Haddock, Salmon and Chive Fishcake
red onion jam 5.25 / 9.50
Chicken Ceasar Salad
crayfish 5.25 / 9.50
Saffron and Crayfish Risotto
mustard leaf salad 5.25 / 9.50
****
Mains
Casserole of Venison
root vegetables, olive mash, herb dumplings - 13.50
Deep fried Haddock
chips and garden peas - 8.50
Traditional Cottage Pie
glazed garden vegetables - 8.75
Roast corn fed Chicken Breast
creamy mash, bacon, baby onions and mushrooms - 9.95
Mathew Martin's Fish Pie
creamy mash and cheddar cheese - 8.50
Slow roast Pork Belly
tomato and garlic cassoulet wilted spinach - 9.50
Tray baked Fillet of Scottish Salmon
fine beans, new potatoes, lemon butter sause - 9.50
Shellfish Linguine
spring onions, chili, ginger garam masala - 13.50
Pan fried Rib Eye or Sirloin of Angus Beef
8oz with tomato, mushrooms, onion rings and chips - Rib 14.50 / Sirloin 16.95
Surf and Turf
8oz rib eye, scallops, red wine jus, chips or new potatoes - 18.95
Dishes may contain traces of nuts, please let us know if you have any allergies or special requirements and we will be happy to cater to your needs.
****
Desserts
all at - 4.50
Pressed Dark Chololate Cake
griottine cherries and brie ice cream
Meringue Nest with Lemon Curd
chantilly cream andn toasted almonds
Sweet Basil Panna Cotta
spring berry compote and short bread bsicuit
Churros con Salsa de Chocolate
spanish doughnuts with a chocolate sauce
Rhubarb Creme Brulee
viennese bsicuit, spring fruit, raspberry coulis
Selection of Home made Sorbet or Ice Cream
****
Glass of Trentham Noble Taminga - 3.75
Half Bottle of Trentham Noble Taminga - 11.25
Half Bottle of Hollick "The Nectar" Botrytis Riesling - 13.50
Trilogy of seasonal Scottish Cheese
Dunsyre Blue, Morangie Brie, Drumloch Glazert,
Lanark Blue, and Kintyre Smoked with oatcakes,
walnut bread and plum and apple chutney
(please allow 10 minutes for cheese to breathe)
Glass of Smith Woodhouse ‘97 Port - 3.55
'After eating, an epicure gives a thin smile of satisfaction; a gastronome, burping into his napkin, praises the food in a magazine: a gourmet, repressing his burp, criticizes the food in the same magazine; a gourmand belches happily and tells everybody where he ate.'
William Safire, New York Times 1985
Filter Coffee and Home Made Petit Fours - 3.50
Filter Coffee - 2.25
Espresso or Cappuccino Coffee - 2.25
'After a good dinner, one can forgive anybody, even one's relations'
Oscar Wilde
Daily Changing Blackboard Specials
Two course Lunch from 9.99
